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No-Bake Creamy Nutella Tart Recipe
Everyone’s favourite chocolate hazelnut spread, Nutella, has found its way into millions of recipes globally. It is used in desserts, pastries, and for some of us Nutella-enthusiasts, it’s so good that we’d eat it with a spoon, straight out of the jar. If you’ve got a jar of Nutella at home, make this rich and decadent dessert with our Nutella tart recipe.
Meal: Desserts
Cuisine: French
Preparation time:
Cooking time:
Resting time:
Total time:
Yield: 8 servings
Ingredients
Crust:
- 120g of unsalted hazelnuts, toasted and chopped
- 125g of all-purpose flour
- 25g of granulated sugar
- ½ tsp of salt
- 115g of unsalted butter, cubed
- 45ml of ice water
Nutella ganache:
- 2 tbsp of cornstarch
- 480g of heavy cream
- 225g of Nutella
- ⅛ tsp of salt
- 1 tsp of vanilla extract
Equipment
- 1 food processor
- 1 large bowl
- 2 bowls
- 1 rubber spatula
- 1 9-inch tart pan
- Parchment paper
- Pie weights
- 1 whisk
- 1 saucepan
Directions
- Preheat oven to 150°C.
- In a food processor, add three-quarters of the toasted hazelnuts, flour, sugar, and salt. Pulse until coarse.
- Add the butter and pulse the mixture until crumbly.
- Transfer the mixture to a large bowl and pour in ice water. Slowly stir it in with a rubber spatula.
- With floured fingers, transfer the dough into a 9-inch tart pan and press until even and tight.
- Place parchment paper on the crust and add pie weights.
- Bake the crust in the oven for 20 minutes.
- In another large bowl, whisk the cornstarch and half of the heavy cream together.
- Pour the mixture into a saucepan over medium heat along with the remaining heavy cream, Nutella, and salt. Whisk and bring it to a boil.
- Boil for 3 minutes until the filling reduces and thickens, whisking the mixture constantly.
- Remove from the heat and whisk in the vanilla extract until well combined.
- Carefully pour the filling into the crust.
- Leave to chill in the refrigerator for 3 hours and garnish with the remaining hazelnuts.
Smaller Tarts
You can alter this Nutella tart recipe to make smaller, individual-sized tarts. Instead of using the 9-inch tart pan, the crust and the filling can be split into a maximum of 10 small tart moulds. They’re much easier to eat and serve!